Apricot
By VicentaLakin
Everyone at the Miyagi has eaten it, it's a traditional cuisine, red and not spicy, spicy and spicy, and the meat is soft. It has been reported that the founders of this dish, Ting Bao-chung, Guizhou Weaver, who have served as Inspector of Shandong, and Governor Sichuan, have invited guests from their home town for this feast. The abundance of almonds and mushrooms, rich in proteins, carbohydrates, vitamins and minerals such as calcium, magnesium, copper and zinc, can improve human immune functions, and can be resistant to cancer, blood resin, gastrointestinal and beauty. The apricot mushrooms are fresh with peanuts, the entrance is hot and tastes different。
Recipe Recommendations
- Pleurotus eryngii 4 flowers
- peanuts appropriate amount
- soy sauce 1 tablespoon
- soy sauce 1 tablespoon
- vinegar 1 tablespoon
- white sugar Half a spoon
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper a little
- cooking wine a little
- pepper powder a little
- water starch appropriate amount
- chili appropriate amount
- slightly spicy
- fried
- ten minutes
- simple
Steps for Apricot
1
The peanut bubble
2
Take off the red
3
The sunbath oil goes down to peanut rice, and the groundnut surface is yellow, and it's available
4
Put it in the bowl
5
Influencing raw, old, vinegar, sugar, wine, starch as a juice
6
Apricot mushrooms cut in the right size
7
Put a little oil in the pot and pour a little firecracker
8
The apricot is yellow on the surface
9
Invert the sauce
10
And when the soup gets thicker, it drops into a fried peanut. Rice
11
Done